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+ servings

One-Bowl Chocolate Cake

Easy to make, gluten-free, vegan, one bowl chocolate cake with creamy chocolate-coconut frosting. A simple sweet treat that everyone will love.
Course Dessert
Cuisine Gluten-free, Vegan
Servings 6
Author Nensi Beram


Chocolate cake

Chocolate - coconut cream frosting

  • 100 g coconut cream the thickened coconut cream from a can of full-fat coconut milk
  • 100 g dark chocolate
  • 3 tablespoons agave or maple syrup


Chocolate cake

  • Preheat oven to 180° C. Line a 16 cm springform cake tin with baking paper.
  • Mix 10g of ground chia seeds with 50 ml of water. Stir and let it rest for 2-3 minutes to thicken.
  • In a large bowl, mix together the dry ingredients: white rice flour, finely ground almonds, finely ground rolled oats, brown rice flour, coconut sugar, cacao powder, baking powder, and a pinch of baking soda.
  • Blend banana with 200 ml of rice milk. Add the banana mixture to the bowl with dry ingredients. Also, add coconut oil and soaked chia seeds and mix briefly with a hand mixer until all is well combined. If the batter is too thick, you can add an extra 1 to 2 tablespoons of rice milk.
  • Pour the batter into the prepared cake tin and smooth the top with a rubber spatula. Bake for approx. 40-45 minutes.
  • Remove from the oven and let it cool down.

Chocolate - coconut cream frosting

  • Melt the chocolate in a medium pot over low heat. Stir until smooth. Let it cool down a bit.
  • Add coconut cream, melted chocolate, and agave to the blender and blend until smooth and silky.
  • Spread the frosting evenly all over the cake.
  • Top with blueberries.


Always chill your coconut milk in the refrigerator overnight, being sure not to shake or tip the can to encourage separation of the cream and liquid.